THE KITCHEN SERIES: BUTTERNUT SQUASH AND CHICKPEA CURRY

Our favorite winter squash is the starring roll in this delicious curry dish! 

INGREDIENTS

1/2 cup canned chickpeas

1/2 cup chopped carrots

1/2 cup chopped tomatoes

1 cup cooked butternut squash

1/2 cup chopped zucchini 

Juice of 1/2 lemon

1 cup coconut mik 

1/2 cup sweet potato

1 tbsp curry powder

1 clove garlic, minced 

1/2 cup onion, finely chopped 

1 tbsp 

Directions: 

Wrap full butternut squash in aluminum foil and bake at 450 for one hour. 

Sauté garlic, onion, and ginger in a pot with 1 tbsp olive oil until the onion becomes clear

Add sweet potatoes, carrots, and spices and let simmer for an hour

Blend cooked butternut squash with coconut milk and add in with the sautéd vegetables 

Add zucchini and salt and pepper to taste, and simmer for an additional ten minutes or until zucchini skin is soft

Serve and Enjoy!

 

 

 

 

 

 

Octavio MolinaComment